I've been using the same pizza dough recipes for years, occasionally trying out some whole wheat ones but always using the same one for normal white dough. I still love that recipe and will use it sometimes, but now it's got competition: Martha's cornmeal dough.
It's still a white flour dough (which I usually prefer over whole wheat doughs), but it's made a bit richer with some cornmeal. And I love cornmeal (best example of cornmeal wonderfulness: Cranberry Maple Cornbread). To try out this dough, I made a gorgonzola and butternut squash pizza, a lot like the delicata squash pizza Michelle posted about last year.
I tried frying sage for a cool topping, but they weren't that amazing. I just fried them up in some veg oil for a few seconds until crispy. I still like the idea and want to try it again, but mine didn't keep much sage-y flavor after being fried. Michelle/general public, do you know the best way to fry sage leaves so they're crispy but still sage-y?
From Martha Stewart
2 teaspoons active dry yeast
Pinch of sugar
2/3 cups warm water
1 2/3 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel or baking sheet
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl
